Chapati with Chicken curry

Bahan-bahan:
Tepung atta
3 sudu besar margerine
Garam secukupnya
Fresh milk secukupnya

Caranya:
Masukkan tepung bersama margerine, ramaskan sehingga rata dan sebati.
Masukkan fresh milk sedikitsedikit dan uli sehingga tidak lekat di tangan.
Makin lama doh diuli akan menjadikan chapati lembut. Ulilah lebih kurang 30 minit atau lebih.
Taburkan sedikit tepung atta di papan canai, gelekkan doh sehingga nipis.
Masakkan di atas kuali non stick yang disapu dengan  sedikit minyak dan pada permukaan gelembung ambik kain dan tekankan sedikit.
Jangan masak chapati terlalu lama kerana akan menjadikan chapati kering dan tidak lembut.

Chicken with Onions Bao (Steamed Buns)

Source: Sonia aka Nasi Lemak Lover

For filling:

750g chicken thigh (bite size pieces)
1 spring onion, sliced
2 onions (large), wedged

2 tbsp light soy sauce
1 tsp salt to taste
1 tsp sugar or to taste
Pepper
Sesame oil
Dark caramel sauce, for darker colouring
Water, add when it is necessary

Method:

Heat oil in a wok, saute spring onion till aromatic.

Add in chicken pieces and onion, stir till mix well.

Add in seasonings, continue to cook till chicken tendered over medium heat, add water when it is necessary.

Dish out and set aside to cool. 

6 hard boiled eggs, wedged

For the bao dough

500g cake flour

1/2 tsp salt

2 tsp instant yeast

80g caster sugar

220g water

40g corn oil

Method:

Mix all ingredients in a mixing bowl, mix well and knead till smooth and no sticky to hands.

Cover with damp cloth and proof to double in size (30 - 60 minutes).

Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.

Weigh out 55g of the dough and roughly shape into a ball, rest for 15 minutes.

Flatten and roll out the dough into a circle with a rolling pin. 

Spoon in filling (1-2 pcs chicken and onions, and 1 piece of wedged hard boiled egg) onto the center and pleat up the sides and seal.

Place the bao onto a piece of greaseproof paper, on the rack for steaming.

Cover with a piece of damp cloth and let rise for another 10-15 minutes.

Steam the bao under rapidly boiling water on high heat for about 10 - 12 minutes.

Remove from steamer and serve hot.

Store in the fridge for left over bao, steam again before serve.

Kek Kastard Pandan

 

Sumber: K.Nor secubit garam

Bahan-bahan: 1 biji kek span pandan
Bahan-bahan:
150g tepung superfine
150g gula kastor
5 biji telur gred A
1 sudu besar ovalette
80ml air
80ml minyak / mentega cair
1 sudu kecil serbuk penaik
Sedikit pewarna hijau

Caranya:

Sedikan tin pembakar bulat atau 4 segi ukuran 8", griskan dasarnya dan lapik kertas serap minyak.

Satukan gula, ovalette, tepung superfine, serbuk penaik dan telur ke dalam mangkuk adunan.

Pukul hingga pekat dan gebu selama 5 minit dengan kelajuan tinggi (tapi ini terletak kepada kelajuan pengadun).

Perlahakan kelajuan dan masukkan air daun pandan, pes pandan dan sedikit pewarna hijau.

Pukul lagi dengan kelajuan tinggi selama beberapa minit atau sehingga adunan kek benar-benar ringan.

Tuangkan minyak / mentega cair ke dalam adunan dan gaul dengan senduk sehingga sebati.

Tuangkan adunan ke dalam loyang dan bakar selama 45 minit atau hingga masak pada suhu 150 - 180C.

Bila dah masak keluarkan dari oven dan telangkupkan atas redai kek, lebih kurang 5 minit lagi bagi mengelakkan kek menjadi kempis. 

Bahan-bahan Kastard:
Bahan A:
155g gula kastor
500ml air daun pandan
1 sudu besar serbuk agar-agar segera

Bahan B:
400ml santan pekat
85gm tepung hoen kwee hijau
1 sudu kecil pewarna hijau
secubit garam

Untuk hiasan:
1 cawan kelapa kering

Caranya:
Kek span dihiris kepada 2 bahagian, Ketepikan.

Untuk membuat kastard:
Campurkan kesemua bahan-bahan (A) dalam periuk.
Masak atas api sederhana hingga mendidih.
Kacau hingga gula hancur.
Satukan bahan-bahan (B) dalam mangkuk dan gaul rata.
Masukkan adunan ini ke dalam adunan (A).
Kacau atas api sederhana hingga adunan pekat dan mendidih (JANGAN TERLALU LAMA/PEKAT, NANTI TAK SMOOTH BILA DITUANG ATAS KEK).
Sediakan acuan bulat atau petak, guna jenis loose tin atau apa saja bentuk kek span.
Letakkan satu lapisan kek span dalam acuan, tuangkan 1/3 adunan kastard ke atas kek hingga menutupi lubang di sekelilingnya.
Letakkan lapisan kedua kek span dan tuang lagi kastard.
HENTAKKAN acuan 3 KALI di atas meja agar kastard padat dibahagian bawahnya, biarkan kek sejuk baru dimasukkan dalam peti sejuk.
Keluarkan kek yang telah sejuk dari acuan.
Salut dengan kelapa kering atau hias mengikut citarasa sendiri.

Lemon Rosemary Chicken Grilled

Source: Hana's Family

Bahan-bahan:

1 kg ayam / 1 ekor ayam

1 biji lemon

3 ulas bawang putih

2 sudu besar olive oil

Segenggam rosemary kering

1 sudu besar serbuk lada hitam

2 biji kentang dibelah 2

2 biji tomato atau lebih

Baby carrots dipotong

1 biji bawang besar dibelah 4

2 sudu besar serbuk paprika 

Kicap pekat sedikit

Garam dan madu secukupnya

Caranya:

Lemon, kentang dan bawang putih direbus selama 15 minit. Angkat dan tos.

Tumbuk bawang putih dan rosemary sehingga lumat.

Gaulkan bahan yang ditumbuk tadi dengan olive oil dan campur sedikit garam dan serbuk lada hitam.

Ambil sedikit bahan ini dan gaulkan dengan kentang, bawang besar, baby carrots dan tomato.

Lemon tadi dicucuk dengan garfu supaya jusnya nanti keluar dan disumbat ke dalam perut ayam.

Sumbatkan juga beberapa kentang, bawang dan baby carrot ke dalam ayam tadi.

Cucuk lubang ayam itu dengan tooth pick supaya tak terkeluar bahan-bahan tadi.

Lumurkan ayam tadi dengan bahan tumbuk tadi.

Susun kentang, tomato, bawang dan baby carrots dan bakar di dalam oven 180C selama 1 jam atau sehingga masak.

Hidangkan bersama mashed potato dan salad.

Chocolate Chip Cookies ala Anna Olson

Courtesy of Anna Olson - Foodnetwork
(Cornstarch will make chewy-centered cookies, if you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder)

Ingredients:
3/4 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar - removed about 10 tablespoons
1 egg
2 teaspoons vanilla
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces bittersweet chocolate, cut into chunks

Method:
Preheat oven to 180C (350F).
Cream together butter and sugars until smooth.  Add egg and vanilla and blend in.
Stir in flour, cornstarch, baking soda and salt.  Stir in chocolate chunks.
Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.

Chocolate and Peanut Butter Chip Oatmeal Cookies

Source: ButterBaking (From Averie cooks)

Ingredients:-
110g (1/2 cup) unsalted butter, softened
1 cup brown sugar
1/4 granulated sugar
1/3 cup peanut butter
1 egg (size C)
1 egg yolk (size C)
1 tsp vanilla
1 1/4 cups plain flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips (semi sweet chocolate chips)
1/2 cup peanut butter chips (I used groundnuts, chopped or blend roughly)

Method:
Preheat the oven to 180C (350F) and line a few trays with baking paper.
Using an electric mixer, beat the butter and both sugars until light and well combined.
Add the peanut butter and mix in until incorporated.  Beat in the egg and vanilla.
Turn the mixer to low, add the flour, oats, baking soda and salt and mix until just combined.
Mix in the chocolate chip and peanut butter chips.
Scoop tablespoons of mixture, roll them into small balls and place on the lined trays, allowing room for spreading.
Bake for 10 minutes, until golden around the edges.
Makes 24 cookies.

Baked Chicken Drumsticks with Mashed Potatoes with Mushroom sauce and Veggies

Baked Chicken Drumsticks ( Source: A Spicy Perspective
Ingredients:
20 chicken drumsticks
1/2 cup flour (any variety for GF)
3 tablespoons corn starch
1 tablespoon salt
3 1/2 cups pineapple juice
1 cup brown sugar
1/4 cup soy sauce
1/4 cup rice vinegar ( omitted )
2 tablespoons grated ginger
3 large cloves garlic, minced
1/4 cup sriracha chilli sauce ( for more hot and spicy you can use 1/2 cup )

Method:

Preheat the oven to 200C.  Line two rimmed baking sheets with foil, spray with non-stick cooking spray, and set aside.

Mix the flour, corn starch and salt together in a bowl.  Using paper towels, dry each drumsticks and roll them in the flour mixture for a light dusting.

Then lay them out on the baking sheets, evenly spaced.

Bake the drumsticks for 30 minutes, flipping once.

In the meantime, pour the pineapple juice and all remaining ingredients in a sauce pot. (If you are sensitive to heat, add 1/4 cup sriracha; if you really like spicy food, add 1/2 cup).  Bring the sauce to a boil, reduce the heat and simmer for 30 minutes.

Then pour the sauce over the drumsticks evenly. Roll the drumsticks around in it to coat, and place back in the oven.

Back another 20 minutes, until the sauce is thick and sticky and the drumsticks are well coated.

Serve warm.

Mashed Potatoes with Mushroom Sauce (Souce: Sajian)

Bahan-bahan untuk mashed potatoes:

300g kentang russet kukus dan lecekkan

200ml susu cair ( guna fresh milk )

1/2 sudu teh garam

1/4 sudu teh serbuk lada sulah

1/2 sudu teh serbuk buah pala

Bahan-bahan sos:

1/2 buah bawang bombay dihiris panjang

50g daging cincang ( omitted )

100g cendawan champignon dihiris halus

2 biji buah tomato buang bijinya dipotong dadu ( omitted )

1 sudu teh kicap L&P

3 sudu besar sos tomato

1/2 sudu teh garam

1 sudu teh serbuk lada hitam kasar

100ml air ( gantikan dengan stok ayam )

1 1/2 sudu besar minyak goreng untuk menumis

Caranya:

Mashed Potatoes: 

Masak susu, kentang, garam, lada sulah dan serbuk buah pala sambil dikacau sampai pekat.  Ketepikan.

Sos:

Tumis bawang bombay sampai harum, masukkan daging.  Kacau sampai berubah warna.  Masukkan cendawan dan tomato.  Tumis sampai layu.

Masukkan kicap L&P, sos tomato, garam dan lada hitam.  Kacau rata.  Tuang air, masak sampai pekat.

Sajikan mashed potatoes dengan sosnya.

Sayuran Sampingan:

Jagung direbus bersama garam dan gula sehingga lembut

Lobak merah di rebus sehingga lembut

Brokoli di celur bersama air garam dan sedikit minyak ( Jangan rebus brokoli terlalu lama kerana brokoli cepat masak )  

Cowboy Cookies

Source: Will Cooks For Smiles
Ingredients:

1 cup butter ( I add about 5 tablespoons of smooth peanut butter because not enough of butter )

1/2 cup granulated sugar ( I used 1/4 cup )

2/3 cup brown sugar

2 eggs ( I used size C )

1 1/2 teaspoons vanilla extract

2 cups All-Purpose Flour

1/2 teaspoon salt

1 1/4 teaspoons baking soda

2 cups rolled oats

1/2 cup chopped almonds ( I used Cashew nuts )

1/2 cup chocolate chips

1/2 cup shredded coconut ( I used Hawaiian toasted coconut )

1/2 cup dried cranberries ( I used raisin soaked in hot water then squeeze the raisins ) 

Method:-

Preheat the oven to 160C.

Beat the butter and sugars until creamy and smooth ( about 2 - 3 minutes ).

Add the eggs, one at a time, beating well after each addition.

Beat in the vanilla extract.

Add the flour, baking soda, salt and oats to the creamed mixture and beat just until incorporated.

Stir in the chocolate chips, cranberries, coconut and almonds.

From dough into about 1 inch balls and slightly flatten the balls.  Place on the cookies sheet covered with parchment paper.

Bake the cookies for about 14 minutes.

The cookies should be done when they are golden brown around the edges and just barely set in the center.

Mint Chocolate Chip Cookies

Source: Lyuba Will cooks For Smiles
Ingredients:-
1/2 cup butter
1/2 cup brown sugar ( I used not full cup )
1/2 cup white granulated sugar ( 1 used not full cup )
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs ( I used size C )
1 tablespoon mint extract
1/2 teaspoon vanilla extract
2 2/3 cups flour
1 cup semi-sweet chocolate chips

Method:
Pre-heat the oven to 160C and line cookie sheet with parch ment paper (parchment paper is not a necessity)
Beat sugar and softened butter until completely combined.
Add eggs, beat wells.
Add the flour, baking soda, baking powder, vanilla extract and mint extract.  Mix well.
Fold it the chocolate chips.
Roll about 1 inch dough balls and place them on the cookies sheet about 2-3 inches apart.
Bake for 10-15 minutes depending on how big you made the dough balls.
Cool and serve.